Vulcan Hart SG4D, SG6 Operator’s Manual

INSTALLATION &

OPERATION MANUAL

SG SERIES GAS CONVECTION OVENS

MODELS SG4

SG6

STACKED MODELS SG44

SG66

For additional information on Vulcan-Hart or to locate an authorized parts and

service provider in your area, visit our website at www.vulcanequipment.com

VULCAN-HART P.O. BOX 696 DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC LOUISVILLE, KY 40201-0696

WWW.VULCANEQUIPMENT.COM FORM 45392 (JAN 2013)

MODEL SG4

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.

POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER.

IMPORTANT

IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.

IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO OPERATE THIS DEVICE.

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Installation, Operation and Care of

Model

Thermostat

Timer

Oven

Lights

SG4 SG6

Solid State

1 HR.

Std.

Stacked

Ovens

SG SERIES

GAS CONVECTION OVENS

KEEP THIS MANUAL FOR FUTURE REFERENCE

GENERAL

Models SG4 and SG6 feature a solid state temperature control bake mode selector switch. One hour dial timer is standard. Two -speed 1/2 HP (0.37 kw) electric motor is standard equipment. Each oven is furnished with 5 racks; additional oven racks are available. The burner input rating for each oven is 60,000 BTU/hr.

Porcelain interior is standard on all models. Model SG6 has a 4 inches (102 mm) deeper oven cavity. Standard ovens are 120 V, 60 Hz, 1 PH and include cord and plug. Optional electrical specifications

of 208/240 V are available and require hard wire connection. Independently opening doors are standard; simultaneous door opening is optional.

Other options include: an open stand with lower storage rack and a stacking kit for mounting one oven on top of another.

Vulcan SG Series Gas Convection Ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your oven will result in many years of satisfactory performance.

It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided.

FEATURES AND OPTIONS

Stand with

Legs

25 ¾”

(654mm)

(203mm)

Storage

Rack

Opt

Voltage

120/60/1 Std.

208/60/1 Opt. 240/60/1

Opt. 240/50/1 Opt.

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INSTALLATION

Before installing, verify that the electrical service and type of gas supply (natural or L.P.) agree with the specifications on the rating plate, located behind the top trim panel on the front of the oven. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart Company immediately.

UNPACKING

This oven was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for

possible shipping damage. If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery.

Carefully unpack the oven and place it in a work-accessible area near to its final installed position. Do not use the doors or their handles to lift the oven.

LOCATION

The equipment area must be kept free and clear of combustible substances. When installed, minimum clearance from combustible construction must be 1 inch (25 mm) at the left

side, 4 inches (102 mm) at the right side and 2 inches (51 mm) at the rear. Minimum clearance from noncombustible construction must be 0 inch (0 mm) at the left side, 4 inches (102 mm) at the right side and 2 inches (51 mm) at the rear. The oven may be installed on combustible floors.

The installation location must allow adequate clearances for servicing and proper operation. The oven must be installed so that the flow of combustion and ventilation air will not be obstructed.

Adequate clearance for air openings into the combustion chamber must be provided. Make sure there is an adequate supply of air in the room to allow for combustion of gas at the oven burners.

Do not permit fans to blow directly at the oven. Wherever possible, avoid open windows next to the oven. Avoid wall-type fans which create air cross currents within the room.

INSTALLATION CODES AND STANDARDS In the United States of America:

1. State and local codes.

2. National Fuel Gas Code, ANSI/Z223.1/NFPA #54 (latest edition). Copies may be obtained from The American Gas Association, Inc., Accredited Standards Committee Z223 @ 400 N. Capital St. NW,

Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park, Quincy, MA 02169-7471.

NOTE: In the Commonwealth of Massachusetts,

All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR.

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3. Vapor Removal From Cooking Equipment, NFPA-96 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.

4. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.

In Canada:

1. Local codes.

2. CSA B149.1 Natural Gas and Propane Installation Code. 3.

CSA C22.1 Canadian Electric Code (latest edition). The above are available from the Canadian Standard Association, 5060 Spectrum Way, Suite 100,

Mississauga, Ontario, Canada L4W 5N6.

INSTALLING OVEN

The oven must be installed on legs or be mounted on a modular stand. Installations on concrete bases or other supports

restricting air circulation underneath the oven is not advisable and may void the warranty.

Ovens Mounted on Casters

Ovens mounted on casters must use a flexible connector (not supplied by Vulcan) that complies with the Standard for

Connectors for Movable Gas Appliances, ANSI Z21.69 • CSA

6.16 and a quick-disconnect device that complies with the

Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI-Z21.41 • CSA 6.9. In addition, adequate means must be provided to limit movement of the appliance without depending on the connector and the quick-disconnect device or

CONNECT

GAS LINE

STRAIN RELIEF

HERE

PL-53563

Fig. 1

its associated piping to limit appliance movement. Attach the restraining device at the rear of the oven as shown in Fig. 1.

Remove two screws from the rear of the oven and install the tie-down strap shipped with the casters using these screws (Fig. 1). Attach the gas line strain relief to the tie-down strap at the rear of the oven

(Fig. 1). If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect

this restraint prior to turning the gas supply on and returning the oven to its installation position. Separate instructions for installing casters to the oven are included with the casters.

Note: If the oven is installed on casters and is moved for any reason, it is recommended that the oven be releveled front to back and side to side.

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Assembling the Legs to the Oven

The legs must be installed on the bottom of the oven. Gently position the oven on its side, taking care not to scratch or damage it.

Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (six per leg). Carefully raise the oven to its

normal position.

ASSEMBLING THE STAND TO THE OVEN

Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (six per leg). Carefully raise the oven to its

normal position. Attach the undershelf to the legs with eight bolts and lockwashers

(two per leg). Install the rack guides into the undershelf at desired locations (for pan

or flat rack), then attach the rack supports to the top end of the rack guides. Attach rack supports to the leg assembly by removing one middle bolt and reattaching back through the end holes in the rack support (Fig. 2).

ASSEMBLING STACKED OVENS

Unpack the ovens and stack kit. Position the oven to be used as the bottom oven on its back for access to the oven bottom, taking

care not to scratch or damage it. The gas pipe protrudes beyond the back; provide for this when the oven is tipped back by resting it on suitable spacers (2 x 4" [51 x 102 mm], etc.). Attach the four leg assemblies with the 24 bolts and lockwashers (six per leg).

Place the lower oven (with legs) on the floor and remove two 7/16 inch (11 mm) diameter knockouts on each side of the top cover. Remove vent guard and discard it.

Move the oven with legs to the installed position and place upper oven on top of lower oven using the locating studs.

Install the stacking flue (Fig. 3) with the four screws provided. Connect the piping between the top oven and bottom oven. For all

gas supply connections, pipe joint compound must be resistant to the action of propane gases.

PL-53564

Fig. 3

BACK

FRONT

RACK SUPPORT

RACK GUIDE

Fig. 2

STACKING FLUE

PL-56178

LEVELING

Make sure that the oven racks are level in the final installed position. If the oven is installed on legs, turn the adjustable feet in or out to level the oven front-to-back and side-to-side. If the oven is installed

on casters, loosen set screws and turn casters in or out to level the oven front-to-back and side-to-side. Retighten set screws after leveling.

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MODEL

INPUT RATING

MANIFOLD PRESSURE

Natural

L.P. Gasses

Natural

LP Gasses

SG4

60,000 BTU/hr

5.0" WC (0.9 kPa)

10" WC (2.5 kPa)

SG6

Gas supply connections and any pipe joint compound must be resistant to the action of natural and LP gasses.

Location of the gas inlet is at the rear of the oven. Codes require that a gas shutoff valve must be installed in the gas line ahead of the oven.

Connect gas supply after leveling the oven. The gas supply line must be at least the equivalent of

/4 inch (19 mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt or pipe joint

compound. The ovens are equipped with fixed burner orifices which coincide with installation elevation.

Standard oven with electronic ignition is provided with a regulator integral to the gas solenoid valve and requires no external regulator.

The gas supply must not exceed ½” psig (14” WC / 3.45 kpa). Damage to the gas valves

may occur voiding warranty.

Prior to lighting, check all joints in the gas supply for leaks. Use soap and water

solution. Do not use an open flame.

A. Check all joints prior to the gas valve (solenoid) before lighting unit. B. Check all joints beyond gas valve (solenoid) after unit is lit.

After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.

TESTING THE GAS SUPPLY SYSTEM

When gas supply pressure exceeds 1/2 psig (3.45 kPa), the oven and its individual shutoff valve must be disconnected from the gas supply piping system.

A step down regulator must be installed to obtain line pressure of 8.0” WC (natural) or 11.0” WC (L.P). When gas supply pressure is 1/2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply

system by closing its individual manual shutoff valve.

BURNER AIR ADJUSTMENT

Although main burner air is adjusted before shipment, it should be checked at the time of installation. Excessive air will cause flames to lift off a burner when cold or may cause flash-back during normal

cycling of oven, particularly when propane gas is used.

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Insufficient air will cause flames to burn with a yellow tip and result in carbon accumulation in the flame chamber.

Contact your local Vulcan-Hart servicer if required.

VENT SYSTEM DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommended

that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.

Ovens may use an optional down-draft diverter flue method. This optional down-draft diverter must be purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any

such device will void all oven certifications and warranties. This oven is suitable for connection to Type B Gas Vent when used with the draft hood provided.

From the termination of the flue to the filters of the hood venting system, a minimum clearance of 18 inches (457 mm) must be maintained.

Information on the construction and installation of ventilating hoods may be obtained from Vapor Removal from Cooking Equipment, NFPA Standard No. 96 (latest edition), available from the National

Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

ELECTRICAL CONNECTIONS

Electrical and grounding connections must comply with the applicable

portions of the National Electrical Code and/or other local electrical codes.

Appliances equipped with a flexible electric supply cord are provided with

a three-prong grounding plug. It is imperative that this plug be connected into a properly grounded three-prong receptacle. If the receptacle is not the proper grounding type, contact an electrician. Do not remove the grounding prong from this plug.

SG series ovens with 120 V/60 Hz/1 PH electrical specification are equipped with a cord and plug as standard equipment.

A wiring diagram is located on the inside of the control housing.

ELECTRICAL DATA

Minimum Circuit Ampacity

Models V/Hz/PH Maximum Protective Device

AMPS

SG4 SG6

Compiled in accordance with the National Electrical Code, NFPA-70 (latest edition).

120/60/1 208/60/1 240/60/1 240/50/1

15 15

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OPERATION

The oven and its parts are hot. Use care when operating, cleaning or servicing the oven.

Main Switch ON — Turns oven control circuits on.

OFF — Turns oven control circuits off.

OVEN COOL — Allows the fan motor to run with the doors

ajar to speed ovencooling.

On Light (Amber) Heat Light (White)

Ignition Light (Red)

Thermostat

Bake Mode

Timer (1 Hr. or 5 Hr.)

Fan Speed Switch Lights Switch

— Lit when main switch is ON. — Comes on and goes off when the burner

cycles on and off.

— Comes on if burner fails to ignite. When

lighting the oven, the IGNITION light flashes.

— Controls oven temperature during cooking

operation.

— Select “Normal” for 100% Power or “Gentle”

for 75% Power.

— Sets the bake time. Buzzer sounds continuously

after timer counts down to 0. Oven does not turn

off. Turn Timer to OFF to stop buzzer. When oven is not in use, keep Timer at OFF position.

— Selects HI or LO Fan Speed. — Turns the lights in the oven ON or OFF.

CONTROLS (SG4 and SG6)

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BEFORE FIRST USE

Before using the oven for the first time, it must be "burned in" to release any odors that might result from heating the new surfaces in the chamber.

1. Using a clean, damp cloth, wipe the inside of the oven including the racks.

2. Close the oven doors.

3. Push the main switch to ON.

4. Turn the Thermostat to 300°F (149°C) and allow the oven to cycle for 2 hours or until no odor is detected before pushing the main switch to OFF.

LIGHTING MODEL SG4 AND SG6 OVENS

1. Turn the main gas supply ON.

2. Push the main switch to ON.

3. If the burner fails to light, push main switch OFF. Wait 5 minutes for retrial.

If the oven does not light after three trials, turn off the main gas valve and call a qualified servicer.

SHUTDOWN INSTRUCTIONS

1. Turn main switch to OFF.

EXTENDED SHUTDOWN

1. Push main switch to OFF.

2. Turn gas and electrical power supplies OFF.

USING MODEL SG4 AND SG6 OVENS

Preheating

1. Select the proper rack arrangement for the product to be cooked. Refer to RACK ARRANGEMENTS, page 13.

2. Make sure the doors are closed.

3. Push main switch to ON. The amber ON light will come on, indicating that power to the oven is on.

4. Set the two-speed FAN SWITCH to the desired setting.

5. Set thermostat as desired. The HEAT light will come on and remain on until the oven reaches set temperature (approximately 10 to 15 minutes for settings from 300 to 400°F (149 to 204°C)).

Refer to SUGGESTED COOKING GUIDELINES for temperatures and times for various products. If the burner fails to light, the red IGNITION light will come on and remain on.

6. Prepare product and place in suitable pans. When the white HEAT light goes off, the oven has reached the desired preheat temperature.

Bake Mode - Gentle

With Bake Mode switched to Gentle, heat light will cycle at 22 seconds on, 8 seconds off until temperature is reached. Heat light will be off for greater than 8 seconds when set temperature has been reached.

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Cooking

1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.

2. Set the Timer. After the preset time lapses, turn Timer to OFF position to stop alarm.

3. When product is done, open doors and carefully remove cooked product from the oven. Care should be taken when wiping up spills, as oven is still hot.

End of Day

1. Turn Thermostat to OFF setting.

2. Push main switch to OVEN COOL. Leave door ajar while the fan is on to cool the oven. 3.

When oven has cooled sufficiently, flip main switch to OFF. 4. Turn gas valve to OFF and clean oven.

Extended Shutdown

Repeat Steps 1 through 3 of End of Day. Unplug oven and shut off manual gas valve.

CONSERVING ENERGY— ALL MODELS

• Turn off unused equipment.

• Adjust menu patterns and cooking/baking schedules for optimum equipment use.

• Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly. •

Preheat only to required cooking temperature for specific food — not higher. • Do not open the oven door unless absolutely necessary.

• Keep area around the oven door clean and free of food particles.

• Any obstruction that prevents the door from closing completely will adversely affect oven efficiency.

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PL-52806

PROPER UTENSILS

The use of proper utensils can enhance oven operation. Medium and light weight pans allow the product to warm faster. Roast meats in shallow pans deep enough to hold all juices yet allow free air circulation.

OPERATING HINTS

When using the convection oven for the first time with a particular food, check the degree of doneness periodically before the suggested time has elapsed. This will ensure the desired doneness is achieved.

Record your temperature and time settings for various products. The convection oven can provide consistent and repeatable results.

The convection oven is faster than conventional deck-type ovens; temperature settings are lower and cook times are shorter. Since recipes and foods are subject to many variations and tastes, the

guidelines regarding times and temperatures in this manual are SUGGESTIONS ONLY. Experiment with your food products to determine the cooking temperatures and times that give you the best results.

RACK ARRANGEMENTS

All models are supplied with five racks and have a maximum operating capacity of six racks per oven. The 11-position rack supports provide for maximum flexibility and proper rack spacing.

The following arrangements are recommended. The position numbers are in numerical sequence starting at the bottom #11

(Fig. 4). #10

Arrangement #1 — Five racks in positions #2, #4, #6, #8 and #10 for cookies or reconstitution of frozen lunches at

maximum capacity. Also recommended position for general baking in sheet pans with products not over 21/2 inches

(64 mm) high. #4

Arrangement #2 — Four racks in positions #1, #4, #7 and #2 #10 for general baking in sheet pans, muffin pans, pie or

cake tins and pudding pans 31/2 inches (89 mm) high with products not over 4 inches (102 mm) high. This arrangement

can also be used for casseroles or meat dishes in #200 series food service pans 12 x 20 x 21/2" (305 x 508 x 64 mm).

RACK POSITION

Fig. 4

Arrangement #3 — Three racks in positions #1, #5 and #9 for baking breads or cakes in loaf or tube pans and high meringue pies. This arrangement can also be used for casseroles, meat dishes or roasting in pans up to 51/2 inches (140 mm) deep with products up to 6 inches (152 mm) high.

Arrangement #4 — Two racks in positions #1 and #6 for roasting turkeys and other roasts up to 7 inches (178 mm) high.

With the rack in position #1, there is limited space for a water pan (see cooking chart in this manual). When mixed loads or partial loading is regular practice, some users have developed other rack

arrangements to suit their particular needs.

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